EP0422476A1 - Verfahren zur Bereitung von aromatisiertem Fleisch - Google Patents

Verfahren zur Bereitung von aromatisiertem Fleisch Download PDF

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Publication number
EP0422476A1
EP0422476A1 EP90118796A EP90118796A EP0422476A1 EP 0422476 A1 EP0422476 A1 EP 0422476A1 EP 90118796 A EP90118796 A EP 90118796A EP 90118796 A EP90118796 A EP 90118796A EP 0422476 A1 EP0422476 A1 EP 0422476A1
Authority
EP
European Patent Office
Prior art keywords
parts
weight
meat
mixture
juice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP90118796A
Other languages
English (en)
French (fr)
Other versions
EP0422476B1 (de
EP0422476B2 (de
Inventor
Paul-Emile Cornet
Sven Heyland
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=4261853&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0422476(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to AT90118796T priority Critical patent/ATE88064T1/de
Publication of EP0422476A1 publication Critical patent/EP0422476A1/de
Publication of EP0422476B1 publication Critical patent/EP0422476B1/de
Application granted granted Critical
Publication of EP0422476B2 publication Critical patent/EP0422476B2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Definitions

  • the present invention relates to a process for the preparation of flavored meat.
  • flavoring agents into reconstituted meat.
  • Such flavoring agents can be prepared, for example as shown in patent DE 217980, from a hydrolyzate of ground bone which can be subjected to a Maillard reaction.
  • the object of the present invention is to provide a process for the preparation of a flavored meat having good organoleptic qualities and having a characteristic meat taste, without the use of large quantities of flavoring agent.
  • the method according to the present invention is characterized in that a meat is cooked, the juice and the fat are separated from it after cooking, the juice obtained is concentrated, a mixture is prepared comprising 100 parts by weight of concentrated juice, 4 to 14 parts by weight of reducing sugar and 12 to 35 parts by weight of at least one substance containing sulfur, the mixture is partially reacted by heat treatment, the cooked meat is added to the heat treated mixture and l the product obtained is dried.
  • An advantage of this process is that it makes it possible to obtain a dehydrated product which exhibits both good organoleptic qualities, namely a characteristic meat taste, and good preservation qualities.
  • Another advantage of this process is to be simple and economical in its implementation and to be applicable to various kinds of meat.
  • the present preparation process can be carried out semi-continuously or, preferably, continuously.
  • the present invention is particularly remarkable in that the reaction is carried out in 2 steps.
  • the reaction begins during the heat treatment, between the meat juice, the reducing sugar and the sulfur-containing substance, and the partial reaction is completed when the flavored meat is dried.
  • the present process therefore makes it possible to obtain, on the one hand, a correct development of the flavors from the initial mixture, on the other hand good penetration of said flavors into the meat and good fixation of these flavors on the fibers of said meat.
  • a meat is cooked. Any type of meat can be used, for example beef or poultry meat.
  • the meat may, before cooking, have been rid of all or part of its bones and skin.
  • the meat may also have been cut, for example into pieces of 1 to 10 kg, to allow faster cooking.
  • the meat can be cooked for 40 to 120 minutes, at a temperature of 95-140 ° C, under a pressure of 1.3-1.8 bars.
  • a poultry meat is cooked for 40-60 minutes or a beef meat for 90-110 minutes, at a temperature of 120-125 ° C and under a pressure of 1.6 -1.7 bars.
  • Water, citric acid and an antioxidant composition can be added to the meat, before cooking.
  • the latter can be, for example, in the form of a composition containing, in% by weight, 1.5 to 2% of antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butylhydroxyanisol or a mixture of them, 7.5 to 8% of poultry fat and 90-91% of concentrated meat juice with a dry matter content of 38-40%.
  • antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butylhydroxyanisol or a mixture of them, 7.5 to 8% of poultry fat and 90-91% of concentrated meat juice with a dry matter content of 38-40%.
  • antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butylhydroxyanisol or a mixture of them, 7.5 to 8% of poultry fat and 90-91% of concentrated meat juice with a dry matter content of 38-40%.
  • before cooking is added to 100 parts by weight of poultry meat, 15-20 parts by weight of water, 0.01
  • a cooked meat is obtained which is separated, for example by draining, from its cooking juices and the fat which it contains. Cooked meat can then be completely boned and cut into small pieces.
  • the cooking juices can be separated from the fat, for example by decantation.
  • the cooking juices can be concentrated, for example by evaporation under reduced pressure, so as to reach a dry matter content of between approximately 35 and 45% by weight, preferably 38-42%.
  • One can, for example, concentrate the juice by evaporation at 48-50 ° C, under a pressure of the order of 20-30 mbar, for 30 to 40 minutes.
  • a mixture comprising 100 parts by weight of concentrated juice, 4 to 14 parts by weight of reducing sugar and 12 to 35 parts by weight of at least one substance containing sulfur.
  • the reducing sugar can be, for example, a monosaccharide and in particular a pentose such as xylose or a hexose such as glucose or fructose, or a mixture of different reducing sugars.
  • a pentose such as xylose or a hexose such as glucose or fructose
  • a mixture of different reducing sugars can be used, for example, a mixture comprising, for a poultry meat juice, 8 to 10 parts by weight of xylose and 0 to 2 parts by weight of glucose, and for a beef, 5 to 7 parts by weight of xylose and 0 to 2 parts by weight of glucose.
  • the sulfur-containing substance can be, for example, cysteine, cystine, methionine or thiamine or a mixture of different sulfur-containing substances.
  • One can use, for example, a mixture comprising 8 to 23 parts by weight of cysteine and 4 to 12 parts by weight of thiamine.
  • the mixture may further comprise 0 to 35 parts by weight of sodium glutamate, 0 to 8 parts by weight of inosine monophosphate and 0 to 25 parts by weight of sodium chloride. You can add to the mixture all or part of the fat produced during the cooking of the meat. For example, 0 to 80 parts by weight of fat can be added, per 100 parts by weight of concentrated juice.
  • the mixture can be worked, for example for 10 to 15 minutes with a stirrer rotating at 100-120 revolutions per minute, in order to give it a homogeneous pasty texture.
  • the mixture can be partially reacted by heat treatment at a temperature between 90 and 100 ° C, and preferably at 95-97 ° C for 30 to 240 minutes.
  • the partial reaction can be carried out, for example, in a double-jacket tank into which steam can be injected so as to heat the mixture to 90-100 ° C, for 5 to 25 minutes, then the mixture can be left to react for 25 at 215 minutes at 95-97 ° C, under a pressure of 1 to 2 bar.
  • the partial reaction can be carried out under reflux, which makes it possible to avoid evaporation of the water contained in the mixture.
  • the mixture can be worked, for example with an agitator rotating at 80-100 revolutions per minute during all or part of the heat treatment, so as to homogenize its texture and to ensure correct heat transfers, therefore a uniform reaction, throughout its mass.
  • the mixture can be cooled quickly, for example by circulating cold water in the double jacket, so as to stop the reaction and to obtain a treated mixture having a temperature of 40-50 ° C after 10 -20 minutes.
  • a flavored meat to be dried is prepared comprising 100 parts by weight of cooked poultry meat, 8 to 25 parts by weight of treated mixture, 5 to 10 parts by weight of chloride of sodium, 0 to 3 parts by weight of egg white and 0 to 2 parts by weight of antioxidant composition.
  • a flavored meat to be dried comprising, in parts by weight, 100 parts of cooked beef, 10 to 25 parts of treated mixture, 4 to 10 parts of sodium chloride, 0 to 5 parts of egg white and 0 to 2 parts of antioxidant composition.
  • the flavored meat obtained can be worked with an agitator so as to obtain a homogeneous product.
  • the flavored meat can then be dried, for example in an oven under reduced pressure, at a temperature of 80 to 98 ° C, under a pressure of 10 to 50 mbar and for 3 to 10 hours.
  • the partial reaction is therefore completed during this drying step.
  • the dried flavored meat can then be cut into granules having a size of the order of 3 to 6 mm for poultry meat and 5 to 10 mm for beef, for example.
  • This meat having a characteristic taste of poultry or beef, for example, which can be kept for long periods and at least for 9 months.
  • This meat can have a dry matter content of 97-99% by weight, a salt content of 13-16% by weight and a fat content of 27-35% by weight, for example.
  • An antioxidant composition comprising 1.320 kg of propylene glycol, 0.4 kg of butylhydroxyanisol, 0.2 kg of propyl gallate, 0.08 kg of citric acid, 8 kg of poultry fat and 90 kg of meat juice concentrated to 40% by weight of dry matter.
  • the cooked meat is separated from the juice and the fat by draining. 30 kg of juice at 8.5% by weight of dry matter, 58.3 kg of cooked meat and 11.3 kg of fat are obtained.
  • Cooked meat is cut into small pieces and set aside.
  • the juice is concentrated in an evaporator at 48 ° C, under a pressure of 25 mbar, for about 30 minutes, so as to obtain 6.1 kg of concentrated juice having a dry matter content of 40% by weight.
  • a mixture comprising 4.3 kg of concentrated juice, 0.49 kg of cysteine, 0.25 kg of thiamine, 0.24 kg of xylose, 0.15 kg of inosine monophosphate is then prepared in a double-jacket tank. 0.68 kg of sodium glutamate and 1.0 kg of sodium chloride. The mixture is first worked for 10 minutes with an agitator rotating at 100 revolutions per minute then, without stopping the stirring, the mixture is heated by sending steam into the double coat. It takes about 12 minutes to reach a temperature of 95-96 ° C in the mixture. The mixture is left to react at this temperature for 27 minutes, before being cooled to a temperature of 45 ° C. 7.1 kg of heat treated mixture are then obtained.
  • a flavored meat to be dried is then prepared comprising 50 kg of cooked beef, 7.1 kg of treated mixture, 2.8 kg of sodium chloride, 1.5 kg of egg white and 0.3 kg of composition. antioxidant.
  • the meat is worked for 20 minutes with an agitator rotating at 50 revolutions per minute in order to obtain a homogeneous product.
  • the flavored meat is then dried in an oven under reduced pressure, at approximately 90 ° C., under 10 mbar for 6 hours, to a dry matter content of approximately 98% by weight.
  • the dried flavored meat is then cut into granules having a size of the order of 8 mm. 34.3 kg of dehydrated flavored meat are then obtained, having a characteristic taste of beef and being in the form of granules of approximately 8 mm, containing 14% by weight of NaCl and 27.5% by weight of fat.
  • the meat is cooked for 40 minutes, at a temperature of about 120 ° C, under a pressure of 1.7 bar.
  • the cooked meat is separated from the juice and the fat, the meat is completely boned and cut into small pieces. 37.8 kg of juice at 3.5% by weight of dry matter are obtained, 68.5 kg of boneless meat, 13 kg of bone and 11 kg of fat.
  • the juice is concentrated in an evaporator at 48 ° C and under a pressure of 25 mbar for about 45 minutes, so as to obtain 3.3 kg of concentrated juice having a dry matter content of 40% by weight.
  • a mixture is then prepared comprising 2.4 kg of concentrated juice, 1.3 kg of fat, 0.48 kg of cysteine, 0.24 kg of thiamine, 0.24 kg of xylose, 0.15 kg of inosine monophosphate and 0.67 kg of sodium glutamate.
  • the mixture is worked 10 minutes at 100 revolutions per minute, then heated to 97-99 ° C while maintaining agitation. It takes about 12 minutes to reach a temperature of 96 ° C in the mixture. The mixture is then left to react for 27 minutes at this temperature, then it is cooled to 45 ° C. 5.4 kg of heat-treated mixture are then obtained.
  • a flavored meat to be dried is prepared comprising 50 kg of cooked and cut poultry meat, 5.4 kg of treated mixture, 4.0 kg of sodium chloride, 0.5 kg of egg white and 0.3 kg of antioxidant composition.
  • the meat obtained is worked at 50 revolutions per minute for 20 minutes, then it is dried for 4 1/2 hours, at 90 ° C. and under a pressure of 10 mbar so as to reach a dry matter content of 98-98, 5% by weight.
  • the flavored meat is then cut into granules of a size of about 3 mm. This gives 31.1 kg of dehydrated flavored meat having a characteristic taste of poultry meat and containing 15.7% by weight of NaCl and 34.3% by weight of fat.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
EP90118796A 1989-10-12 1990-10-01 Verfahren zur Bereitung von aromatisiertem Fleisch Expired - Lifetime EP0422476B2 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT90118796T ATE88064T1 (de) 1989-10-12 1990-10-01 Verfahren zur bereitung von aromatisiertem fleisch.

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CH371089 1989-10-12
CH3710/89 1989-10-12
CH3710/89A CH679543A5 (de) 1989-10-12 1989-10-12

Publications (3)

Publication Number Publication Date
EP0422476A1 true EP0422476A1 (de) 1991-04-17
EP0422476B1 EP0422476B1 (de) 1993-04-14
EP0422476B2 EP0422476B2 (de) 1999-12-22

Family

ID=4261853

Family Applications (1)

Application Number Title Priority Date Filing Date
EP90118796A Expired - Lifetime EP0422476B2 (de) 1989-10-12 1990-10-01 Verfahren zur Bereitung von aromatisiertem Fleisch

Country Status (13)

Country Link
EP (1) EP0422476B2 (de)
JP (1) JP2799237B2 (de)
AT (1) ATE88064T1 (de)
AU (1) AU625984B2 (de)
CA (1) CA2025163A1 (de)
CH (1) CH679543A5 (de)
DE (1) DE69001346T3 (de)
DK (1) DK0422476T4 (de)
ES (1) ES2041481T5 (de)
GR (1) GR3032971T3 (de)
MY (1) MY106575A (de)
PT (1) PT95570B (de)
ZA (1) ZA906893B (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH680971A5 (de) * 1990-11-07 1992-12-31 Nestle Sa
ATE94029T1 (de) * 1990-03-08 1993-09-15 Unilever Nv Verfahren zur zubereitung von synthetischen geschmacksstoffen.
ES2209605B1 (es) * 2002-03-20 2005-10-01 Jose Caballero Fernandez Producto carnico confitado y procedimiento para su obtencion.

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB185110A (en) * 1921-08-27 1923-05-17 William Frederick Remus An improved process for the preparation of meat powders
BE659256A (de) * 1964-02-08 1965-05-28
US3930046A (en) * 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring
EP0087769A1 (de) * 1982-02-24 1983-09-07 Dragoco Gerberding & Co. GmbH Verfahren zur Herstellung von artspezifischen, konzentrierten Aromen auf Fleischbasen
EP0288405A2 (de) * 1987-04-21 1988-10-26 André Combes Verfahren zur Herstellung einer Zusammensetzung für die menschliche Ernährung

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3563506D1 (en) * 1984-04-16 1988-08-04 Nestle Sa Chicken flavorants and the processes for preparing them
CH680971A5 (de) * 1990-11-07 1992-12-31 Nestle Sa

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB185110A (en) * 1921-08-27 1923-05-17 William Frederick Remus An improved process for the preparation of meat powders
BE659256A (de) * 1964-02-08 1965-05-28
US3930046A (en) * 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring
EP0087769A1 (de) * 1982-02-24 1983-09-07 Dragoco Gerberding & Co. GmbH Verfahren zur Herstellung von artspezifischen, konzentrierten Aromen auf Fleischbasen
EP0288405A2 (de) * 1987-04-21 1988-10-26 André Combes Verfahren zur Herstellung einer Zusammensetzung für die menschliche Ernährung

Also Published As

Publication number Publication date
ATE88064T1 (de) 1993-04-15
DE69001346D1 (de) 1993-05-19
ZA906893B (en) 1991-06-26
AU6135490A (en) 1991-04-18
GR3032971T3 (en) 2000-07-31
CA2025163A1 (en) 1991-04-13
CH679543A5 (de) 1992-03-13
MY106575A (en) 1995-06-30
DE69001346T2 (de) 1993-07-29
ES2041481T5 (es) 2000-03-16
ES2041481T3 (es) 1993-11-16
PT95570B (pt) 1997-11-28
DK0422476T3 (da) 1993-08-16
AU625984B2 (en) 1992-07-23
EP0422476B1 (de) 1993-04-14
EP0422476B2 (de) 1999-12-22
PT95570A (pt) 1991-09-30
JPH03133362A (ja) 1991-06-06
DE69001346T3 (de) 2000-10-12
JP2799237B2 (ja) 1998-09-17
DK0422476T4 (da) 2000-04-25

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